Fish Curry

Pro Tip: Serve fish curry with some brown rice and extra lime wedges. You can also use any other firm fish of your choice (such as tile fish or halibut) as well as coconut milk in place of the coconut cream.

Ingredients

2 tablespoons olive oil

1 onion, chopped

1 tablespoon green curry paste

1 14-ounce can coconut cream

½ cup vegetables tock

2 tablespoons Thai fish sauce

1 teaspoon matcha powder

1 tablespoon sugar

1 tomato, cubed

1½ pounds Mahi Mahi, cubed

12 ounces fresh broccoli florets

1 lime, juiced

Fresh cilantro, chopped

Instructions

Heat oil in nonstick large skillet over medium-high heat.

Add chopped onion and cook for 3 minutes, or until soft or beginning to brown.

Reduce heat to medium and add the curry paste. Stir until fragrant, about 1 minute.